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Related keywords
- Food and Beverage Manager
- Food And Beverage Operations Manager
- Senior Food And Beverage Operations Manager
- Responsable Des Opérations Électromécanique
- Responsable Des Opérations Operations Manager
- Responsable De Compte Des Opérations
- Responsable Des Opérations Montagne
- Hef Des Produits De Restauration
- Responsable Des Opérations – Usine De Pointe Claire
- Responsable Des Opérations
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Food & Beverage Operations Manager / Responsable Des Opérations De Restauration
Company | A.C. AND K.H. ASSOCIATES LIMITED |
Address | Kahnawake, Quebec, Canada |
Employment type | FULL_TIME |
Salary | |
Category | Internet Publishing |
Expires | 2023-05-26 |
Posted at | 1 year ago |
Playground is a rapidly expanding organization with an exciting opportunity for an experienced Food & Beverage Operations Manager to join our dynamic Food & Beverage team. If you thrive in a guest-centric, fast-paced, ever-changing environment and are focused on building a rewarding career with a well-established and growing organization, we want to hear from you.
- Responsible for ensuring that sales objectives are met and providing continued coaching to staff in maximizing revenue per guest
- Conduct checkpoints on each shift, provide corrective measures when needed, and report accurately
- Responsible for ensuring that all customer-facing areas are well-maintained and up to spec, reporting any deficiencies to the Assistant Director and/or Director of F&B
- Have a thorough understanding of our organization's General Policies, communicate them clearly to direct reports, and assure their adherence in day-to-day matters
- Maintain continuous guest interactions and provide feedback on guest experiences. Manage guest complaints and concerns and ensure total guest satisfaction at all times
- Ensure all direct reports adhere to the established workflows, procedures, and processes
- Remain current with the content of departmental resource centers for reporting departments, ensuring that you are able to direct, uphold, and clearly communicate the content to team members
- Provide feedback on staffing needs, manage the day-to-day staffing requirements and allocations in line with business needs and the department's budget
- Have a thorough knowledge of the Point of Sales, Reservations, Credit Card processing, and Beverage control systems. Perform related tasks such as cash outs, refunds, end of day procedures, troubleshooting, service calls, and the like.
- Manage and conduct themselves in line with the company vision, mission, and values. Responsible for creating the ideal environment among all team members that promotes our company culture
- Ensure that the organization's initiatives as communicated to you by the Restaurant General Manager are communicated clearly and effectively to all direct reports, whether through line-ups, training, information sessions, or the like
- Confident in training
- Demonstrates a passion for the food and beverage industry and knowledge of current trends
- Ability to delegate, follow-up, and drive accountability
- Ability to work cohesively as part of a team and build relationships
- Demonstrated ability to drive revenue, without sacrificing the team and customer experiences
- High proficiency in the English and French language with excellent communication skills, written and spoken
- Excellent understanding of customer service and the drive for satisfaction
- Minimum of 2 years of Managerial experience within a high-volume, full-service restaurant
- Highly organized, responsible, and reliable
- Avoir une connaissance approfondie des systèmes de point de vente, de réservation, de traitement des cartes de crédit et de contrôle des boissons. Effectuer des tâches connexes telles que les encaissements, les remboursements, les procédures de fin de journée, le dépannage, les appels de service, etc.
- Se tenir au courant du contenu des centres de ressources départementaux pour les départements concernés, en veillant à être en mesure de diriger, de soutenir et de communiquer clairement le contenu aux membres de l'équipe.
- Gérer et se comporter conformément à la vision, à la mission et aux valeurs de l'entreprise. Créer un environnement idéal pour tous les membres de l'équipe afin de promouvoir la culture de l'entreprise.
- Effectuer des points de contrôle sur chaque poste, fournir des mesures correctives si nécessaire, et faire des rapports précis.
- Veiller à ce que les initiatives de l'organisation qui vous sont communiquées par le directeur général du restaurant soient communiquées de manière claire et efficace à tous les subordonnés directs, que ce soit par le biais de réunions d'équipe, de formations, de séances d'information ou d'autres moyens similaires.
- Veiller à ce que les objectifs de vente soient atteints et fournir un encadrement continu au personnel afin de maximiser les recettes par client.
- Veiller à ce que toutes les zones en contact avec la clientèle soient bien entretenues et conformes aux normes, en signalant toute anomalie au directeur adjoint et/ou au directeur de F&B.
- Avoir une connaissance approfondie des politiques générales de notre organisation, les communiquer clairement aux collaborateurs directs et veiller à ce qu'elles soient respectées au quotidien.
- Veiller à ce que tous les collaborateurs directs respectent les flux de travail, les procédures et les processus établis.
- Maintenir des interactions continues avec les clients et fournir un retour d'information sur leurs expériences. Gérer les plaintes et les préoccupations des clients et veiller à leur entière satisfaction à tout moment.
- Fournir un retour d'information sur les besoins en personnel, gérer les besoins quotidiens en personnel et les affectations en fonction des besoins de l'entreprise et du budget du service.
- Confiance en la formation
- Grande maîtrise de l'anglais et du français et excellentes aptitudes à la communication, à l'écrit comme à l'oral.
- Passion pour l'industrie de l'alimentation et des boissons et connaissance des tendances actuelles
- Capacité à travailler en équipe et à nouer des relations.
- Très bien organisé, responsable et fiable
- Capacité démontrée à générer des revenus, sans sacrifier l'expérience de l'équipe et des clients.
- Minimum de 2 ans d'expérience en tant que manager dans un restaurant à service complet et à forte fréquentation.
- Capacité à déléguer, à assurer le suivi et à responsabiliser.
- Excellente compréhension du service à la clientèle et de la recherche de la satisfaction.
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